The Apple: Plentiful, Versatile and Delicious

This month we received the most wonderful apples from Washington state--crisp, sweet, absolutely delicious.

But like most apples, these were not very impressive nutritionally. Apples will give you good amounts of soluble and insoluble fiber, a little vitamin C, some potassium and boron, but they are nowhere near as nutrient-dense as citrus fruits or bananas. However, because they are firm and not sticky, eating apples will clean other food out of your teeth and stimulate your gums.

There are thousands of apple varieties grown around the world, about a third of them in the United States. Even though apples can be grown just about anywhere, the major growers are in Washington, Michigan and New York. Most varieties are so regional that unless you live in the area, you’d never come across them. Only 16 varieties account for almost 90% of the domestic apple production, with just eight of those making up 80% of the crop.

Not all apples are created equal. Some are good only when they are raw, others are better for cooking, and some are good for everything. Almost half of the apples grown in the United States end up as applesauce, jellies, juice and other apple products.

The following is a list of the most popular varieties.

* Red Delicious: This is the apple that’s most familiar. It is available year-round and accounts for almost half of all the apples grown in this country. Its skin is bright red with some yellow undertones. The peel is thin but tough enough to ship well. The flesh of the Red Delicious is sweet and crisp, but don’t try to cook with it because it falls apart and loses most of its flavor.

* Golden Delicious: This golden yellow apple has the same shape and flavor as the Red Delicious, but it is actually a different variety. This one is good for cooking or eating raw, and it’s great for salads because it doesn’t turn brown as easily as some other apples. Available all year.

* Granny Smith: This is a pale green apple that originally came from Australia. It is very crisp and tart and works well raw or cooked. It is now grown on the West Coast and is available year-round.

* Jonathan: This is a smallish apple that’s grown primarily in the East and the Midwest. It is deep red with yellow undertones. It can be eaten raw and used in applesauce or apple pie, but don’t use it for making whole baked apples as it tends to lose its shape. It is available from September through the spring.

* Macintosh: Although computer buffs think this apple comes with a rainbow on its skin, it is actually greenish red. Grown in the East and the Midwest, it is very juicy and has a somewhat tart flavor. These apples are good raw or cooked, but they get very smooth when cooked and so may not be good for dishes in which you wish to have a little texture. These apples bruise easily so they need a little extra care when handling. They’re available from September through the spring.

* Rome Beauty: This is one of the best apples for baking whole because it holds its shape well and actually increases in flavor. However, it is not a good choice for eating raw because it has little taste and its texture is somewhat mealy. Available from October through July.

* Stayman: This is a good all-around apple with purplish-red skin and a tart, juicy flesh. Available from September through the spring, primarily in the southern Atlantic region.

* York/York Imperial: This is kind of a lopsided apple with pinkish spotted skin. The flesh is yellow and fairly juicy. These are good baking apples because they keep their shape and flavor. They’re available from October through the spring in the mid-Atlantic and Southeastern states.

* Pippin: This is a green, tart apple that is wonderful for cooking when you do not want a really sweet taste. It is also very firm and good for eating fresh. Primarily available on the West Coast from September through February.

Two varieties that have become more popular in recent years are Fujis and Galas.

* Fuji: These are very sweet and crunchy and have a golden color with red striping. Available mid-July through November, Fujis are good fresh or cooked.

* Gala: Another very versatile apple, these have a creamy yellow color with a red blush. They are available from mid-July through November.

When you buy apples, make sure that they have been kept cold. If not, they will become overripe and brown at the core. The fruit should be firm to hard. If you can make a dent in it with your finger, put it back. The color should be clear and consistent, and the skins should be tight and unbroken. When you get your apples home, put them in a plastic bag and keep them in the crisper drawer of your refrigerator. If they were in good shape when you bought them, they should keep for up to six weeks.

The options for using apples are pretty much up to you. They are the best stand-alone snack ever. They make a wonderful addition to salads, on sandwiches, in soups for a touch of sweetness, made into pies and tarts or as baked apples. Try your hand at homemade applesauce. It’s a snap, especially if you have a microwave. Be creative and enjoy the bounty of the fall.